Moist and Soft Lemon Poppy Seed Loaf Cake
Lemon poppy seed loaf cake is moist, soft and it has the fluffiest crumb. This cake balances the flavor and tartness of the lemon with the sweet lemon honey syrup we add at the end. The poppy seeds give that tasty crunch that makes this cake so special.
Servings: 10 slices
Equipment
- 5-inch x 9-inch loaf pan
Ingredients
For the cake:
- 100 g buttermilk
- 200 g Granulated Sugar
- Zest of 2 lemons
- 3 eggs
- 110 Vegetable or olive oil
- 1 tsp Vanilla extract
- 200 g All purpose Flour
- 2 tsp Baking powder 10g
- 2 tbsp Poppy seeds 12g
For the syrup (optional but recommended):
- 80 g Honey
- Juice of 1 ½ lemon
- 4 tbsp water
Metric - US Customary
Instructions
- Preheat the oven to 350°F. Butter and flour a loaf pan mold. You can also line it with parchment paper.
- In a bowl mix the sugar with the zest and rub them together with the tips of your fingers until the mixture starts to release an intense lemon aroma.
- Add the eggs and vanilla and mix with a hand whisk for about one minute.
- Add the oil and mix well until combined.
- Sift the flour with the baking powder and salt and add half to the batter. Mix well.
- Stir in the buttermilk all at once and combine.
- Finally add the rest of the dry ingredients together with the poppy seeds and mix until fully combined.
- Pour the batter into a well greased loaf pan and place in a preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted in the loaf comes out clean.
- Remove from the oven and shake the pan to make sure the cake releases before adding the syrup.
- For the syrup, place all the ingredients in a saucepan, mix and bring to a boil. Remove from heat and let cool. Brush the cake with the syrup right after baking.
- Let the cake soak for 5 to 10 minutes, and unmold carefully. Cut and serve once cold.
